socks 32,253 Posted August 28, 2017 Author Report Share Posted August 28, 2017 What way does you're Mrs cook it socks. If your doing blackberry jam here's the crack mate ..... Weigh the blackberries and add the same amount of sugar, add the juice of a lemon (1 lemon per 2kg) Boil for at least 45 mins Make sure everything is spotlessly clean and sterilised, don't touch the inside of the jars as any bacteria will make the jam go mouldy. 1 Quote Link to post Share on other sites
terryd 8,423 Posted August 28, 2017 Report Share Posted August 28, 2017 Socks. I know and the pears as well but I had green gauge to sort out. Lucky beggars are we not? Jok. Absolutely healthy quality produce completely free of charge and good for you ...... until you whack few lb of sugar in it 2 Quote Link to post Share on other sites
moxy 617 Posted August 28, 2017 Report Share Posted August 28, 2017 What way does you're Mrs cook it socks. If your doing blackberry jam here's the crack mate ..... Weigh the blackberries and add the same amount of sugar, add the juice of a lemon (1 lemon per 2kg) Boil for at least 45 mins Make sure everything is spotlessly clean and sterilised, don't touch the inside of the jars as any bacteria will make the jam go mouldy. You only need to get the temperature to 105 degrees C. That's the magic number and setting point. Get yourself a thermometer and cut the time your boiling it for Quote Link to post Share on other sites
Bunnyblatter 1,012 Posted August 28, 2017 Report Share Posted August 28, 2017 What way does you're Mrs cook it socks.If your doing blackberry jam here's the crack mate .....Weigh the blackberries and add the same amount of sugar, add the juice of a lemon (1 lemon per 2kg) Boil for at least 45 mins Make sure everything is spotlessly clean and sterilised, don't touch the inside of the jars as any bacteria will make the jam go mouldy. You only need to get the temperature to 105 degrees C. That's the magic number and setting point. Get yourself a thermometer and cut the time your boiling it for Check you out Delia 1 Quote Link to post Share on other sites
socks 32,253 Posted September 4, 2017 Author Report Share Posted September 4, 2017 Well she made a beauty of a pie mmmmmmm 4 Quote Link to post Share on other sites
villaman 9,983 Posted September 4, 2017 Report Share Posted September 4, 2017 And with a heart of cream with it , who said romance is dead... 2 Quote Link to post Share on other sites
Arry 21,863 Posted September 5, 2017 Report Share Posted September 5, 2017 Done my Blackberry jam yesterday 1.2 kilo of berry's a brambly apple the juice of 2 small lemons 150ml of cloudy apple juice and 1.2 kilo of sugar. Turned out very good. Found three wild plumb trees tiny little plumbs very tasty about the size of your thumb nail in diameter. Made a small batch of jam out of them just to try, stewed them down in a little apple juice then through a sieve to get rid of the stones and skins. Did a guest amount 400gram of plumbs, 1/2 a brambly apple, the juice of 1/2 lemon and 400grams sugar, little taste, slightly like a marmalade, tangy should be nice on toast. I boil all the jars and lids then put the jars only in the oven at 100 degrees. Pour the the hot jam in the hot jars put the lid on quick, never goes off that way. Cheers Arry 5 Quote Link to post Share on other sites
peterhunter86 8,627 Posted September 7, 2017 Report Share Posted September 7, 2017 Picked these to day I'm going to make a crumble. 4 Quote Link to post Share on other sites
Rebel 833 Posted September 7, 2017 Report Share Posted September 7, 2017 I picked some Damon's/wild plums going to make jam and damson gin with them. Made damson vodka last year and only bottled it yesterday, do you think I could make a jam from the damsons I made the vodka with? Same weight of sugar and damsons, should I add anything else? Thanks. Quote Link to post Share on other sites
terryd 8,423 Posted September 7, 2017 Report Share Posted September 7, 2017 Some tasty goings on here Quote Link to post Share on other sites
Squeamish5 309 Posted September 7, 2017 Report Share Posted September 7, 2017 (edited) I picked some Damon's/wild plums going to make jam and damson gin with them. Made damson vodka last year and only bottled it yesterday, do you think I could make a jam from the damsons I made the vodka with? Same weight of sugar and damsons, should I add anything else? Thanks. Hmm... I'd do a tiny fruit and sugar compote, to see how it tastes, and go from there. (Might lend itself more to a vinegar onion relish thing?) I'd also do a small fruit only boil, and test for pectin (tsp liquor into tbsp meths) before bothering to do a full jam session. (Lemon shells, pips, crab apples etc to pep up pectin levels if nec).All just guessing...... (none of my fruit spirits last longer than 4 months, if they're not bottled up quick). I had a couple of abject fails with puddings using vodka soaked rhubarb and gin soaked sloes, and so now always bin the lot. Be interested to see how you get on... Edited September 7, 2017 by Squeamish5 Quote Link to post Share on other sites
Rebel 833 Posted September 8, 2017 Report Share Posted September 8, 2017 I picked some Damon's/wild plums going to make jam and damson gin with them. Made damson vodka last year and only bottled it yesterday, do you think I could make a jam from the damsons I made the vodka with? Same weight of sugar and damsons, should I add anything else? Thanks. Hmm... I'd do a tiny fruit and sugar compote, to see how it tastes, and go from there. (Might lend itself more to a vinegar onion relish thing?) I'd also do a small fruit only boil, and test for pectin (tsp liquor into tbsp meths) before bothering to do a full jam session. (Lemon shells, pips, crab apples etc to pep up pectin levels if nec).All just guessing...... (none of my fruit spirits last longer than 4 months, if they're not bottled up quick). I had a couple of abject fails with puddings using vodka soaked rhubarb and gin soaked sloes, and so now always bin the lot. Be interested to see how you get on... Thanks Squeamish, I tasted one that came out of the vodka, and it tasted fine. I only made a couple of bottles so don't have too many vodka damsons, but I will give it a try, I'm thinking same weight of sugar to damsons. I was reading on the internet and the damsons seem to be high in pectin and don't need anything to help setting? I'll let you know how I get on. 1 Quote Link to post Share on other sites
Rebel 833 Posted September 10, 2017 Report Share Posted September 10, 2017 Some damson jam i made today, it's edible anyway, haha 3 Quote Link to post Share on other sites
Rebel 833 Posted September 10, 2017 Report Share Posted September 10, 2017 Double post Quote Link to post Share on other sites
Squeamish5 309 Posted September 10, 2017 Report Share Posted September 10, 2017 No doubt it's delicious. Did it set? (Ive had probs using strained quince from jelly for membrillo, wondered if first process uses the up the pectin?) Quote Link to post Share on other sites
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